SC - Potato Soup-OT-OOP
Diana Skaggs
upsxdls at okway.okstate.edu
Wed Oct 21 08:43:04 PDT 1998
Try using chicken broth for the water to cook the potatoes in, then
add a splash of white wine. My family doesn't like the soup blended,
so mine is "chunky." Never thought about garnishes...hmmm...
Leanna of Sparrowhaven
______________________________ Reply Separator _________________________________
Subject: RE: SC - Potato Soup-OT-OOP
Author: <sca-cooks at Ansteorra.ORG> at SMTP
Date: 10/20/98 12:26 PM
> margaret wrote:
>
> 1 medium onion, chopped
> 1 stalk celery, chopped
> Butter
> 1 quart cubed potatoes (peeled or not)
> water to cover
> 1 quart whole milk
>
> Saute onions and celery in butter. Add potatoes. Cover with water.
> Bring to boil. Simmer until potatoes are soft. Simmer a little longer.
> You can simmer off at least 1/2 of the water without problems. Add milk,
> bring to just under boiling. Simmer a little longer. Add salt, pepper,
> and butter to taste. Serve hit forth.
>
> Essentially, the portions are equal volume of potatoes and milk, with
> enough water to cook the potatoes. The onions and celery add flavoring,
> so they are, pretty much, a to-taste thing.
>
>
If you add in a pound and a half of fresh cod or haddoc, before you add the
milk, but after the potatoes are about done, you have a New England fish
chowder. Yummy. I miss fresh cod.
Alys D.
Ansteorra
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